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IMK 221 - Food Ingredients
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Rojak (miscellaneous)
How It's Made
Gums and Stabilizers
Emulsifiers
Food Flavors
Sweeteners
Salt
Acidulants
Protein Ingredients
Food Colors
OTHER INGREDIENTS
Dough/Bread conditioners
Leavening Agents
Maltodextrins
Enzymes
Functional/Nutraceuticals
APPLICATION OF INGREDIENTS
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weekly lecture sumary
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WEEKLY LECTURE SUMMARY
WEEK 1
HYDROCOLLOIDS
----> a.k.a water soluble gums, gums, stabilisers.
Primary function
thickening agents
gelling / texturizing agents
Classes of Hydrocolloids
from exudation or sap of trees - Gum arabic
extract from seed - Locust bean gum
extract from seaweeds - Carrageenan
microbial gums - Gellan
extract from tubers - Konjac
extract from plant parts - Pectin
Factor affect gum properties
molecular weight
monosaccharides composition
types of side chains
number of side chains
istribution of side chains
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WEEK 1
HYDROCOLLOIDS ----> a.k.a water soluble gums, gums, stabilisers.
Primary function
Classes of Hydrocolloids
Factor affect gum properties